Carmels

By Mary-10

Ingredients

• Equipment needed:
• 2 cups sugar
• 1/2 teaspoon salt
• 1 16 oz. light Karo syrup
• 1/4 lb. butter
• 1 can evaporated milk (15 oz.)
• 1 cup chopped pecans optional
• 1 heavy aluminum quart pot
• 1 wooden paddle with long handle
• 1 candy thermometer
• 1 pyrex dish 9 x 13 well greased with margarine

Preparation

Step 1

Bring to boil until clear the first three items. Add butter about tablespoon full at a time until melted. Add the milk gradually in about 3 parts. The first will foam up. If no nuts are to be used, bring to 245 degrees stirring constantly. If nuts are used, bring to 238 degrees add nuts then bring up to 245 degrees stirring constantly. Stop stirring and remove from heat. After 2 minutes pour into greased dish. Makes about 2 1/2 pounds.
I use high heat throughout, but stir vigorously at all times. With high heat it only takes about 1/2 hour with moderate heat close to 1 hour. Have everything ready before you start, including pot holders. When cool remove from dish and cut up in sawing motion with heavy knife and wrap in wax paper. No matter what is used, you have to stir well to keep it from burning on bottom of pot.